4 slices Rouladen (heel of round or tip) from German butcher
4 slices bacon
4 med. Kosher dill gherkins
1/3 c. sour cream
2 c. boiling water
1 med. onion

Lay rouladens out and place the bacon and slices of pickle on them. Roll up and secure with a toothpick. Cover bottom of the frying pan with Crisco and brown the rouladen on a high heat, until brown on all sides. Add onion (cut up) and brown. Then add the sour cream and brown very well (30-60 seconds to cook). Add water slowly and cover immediately. Simmer for 20 minutes. (If you are cooking and eating it that day, cook an extra 10 minutes.)

Thicken with water and 1/2 flour/1/2 cornstarch. Taste to see if you need more flavor. Serves 4.